Blog Archive

Tuesday, June 24, 2008

I'm officially 23 today! Yay for me! It really doesn't feel any different from 22. Maybe 24 will be different. Oh man, I'm getting old! I probably won't be doing much today. I have to get ready for work in a little bit. Oh joy! I'm working at Coca Cola again. I don't know how long this will last. Anyways, since it's my birthday, what better than a extra chocolate cake? This one is called a "Death by Chocolate" cake. The thought makes my mouth water! I think I would use chocolate ice cream instead though!

Preheat oven to 350 degrees. Sift cocoa and sugar together. Separate the eggs; put the yolks and vanilla in a large bowl and beat very well until thick.In another bowl beat the egg whites until foamy; add salt and continue beating until soft peaks are formed. Fold the cocoa and sugar into the whites, then gently fold the egg white mixture into the beaten yolks. Thoroughly butter a 10"x15" cookie sheet and line it with wax paper. Spread the batter evenly in the pan; bake 18 to 20 minutes, until toothpick comes out clean. Sprinkle a clean tea towel with powdered sugar and turn cake out onto it. Remove wax paper and trim off crispy edges, if any. Roll the cake in the towel from the long end and let it rest 1 to 2 minutes. Unroll and let it rest again for a few minutes, then roll it up again and allow it to cool completely.Set ice cream out to soften. Unroll the cooled cake; spread evenly with ice cream and roll it back up (without the tea towel). Dust the top with powdered sugar. Keep it in the freezer until ready to serve. When ready, cut the cake and serve it with Killer Chocolate Sauce.

Melt the butter and chocolate in a heavy saucepan over low heat; add boiling water and stir well. Mix in the sugar and corn syrup, until sauce is smooth. Boil the sauce, without stirring for 10 minutes; remove from heat; cool 20 minutes, then add the vanilla. Spoon the sauce over the Death by Chocolate Cake.